Ingredients

8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1 tsp cotton candy flavoring or syrup
1/2 cup whipped topping (Cool Whip or homemade)
1 cup crushed graham crackers or cookies
1 cup colorful crispy cereal (like Fruity Pebbles)
food coloring (optional, pastel pink & blue)
cotton candy (optional, for garnish)

Equipment

Mixing bowl
electric hand mixer
Rubber spatula
small cookie scoop or spoon
baking tray lined with parchment paper

Method

Cover and refrigerate the filling for 30–45 minutes until slightly firm for easy shaping.

Use a small scoop or spoon to form bite-sized balls from the chilled mixture.
Mix crushed graham crackers with colorful crispy cereal, then roll each ball until fully coated.
Place coated cheesecake bombs on a lined tray and refrigerate at least 1 hour to set.
Before serving, top with a bit of cotton candy or colorful sprinkles for extra flair.
Notes
Use pastel pink and blue food coloring for a dreamy cotton candy look. You can freeze the cheesecake bombs for up to 2 weeks and thaw slightly before serving. Avoid adding cotton candy too early as it melts on contact with moisture.